The Versatility of the Chickpea

Chickpeas and garbanzo beans are one of the same and is a very versatile legume. One of the most popular and widely used in the Middle East is the Chickpea. In Spanish cooking they are referred to as garbanzo beans
and in Italian cooking they are called ceci beans.
The chickpea originated in the Middle East about 7500 years ago. It was first cultivated about 3,000 BC and was popular among ancient Romans, Greeks and Egyptians. It was not until the 16th Century that the chickpea was brought to other parts of the world by Spanish explorers. Nutty and buttery chickpeas come in a variety of colors green, black, brown, red and the most commonly known are the beige chickpea. There are two types of chickpeas Desi and Kabali. Desi have smaller darker seeds and a rough coat. Kabali is a larger, lighter colored bean with a smooth coat.
You can use chickpeas in so many ways but there is no comparison to fresh chickpeas. If you see them at the grocery store (such as Whole Foods) they are around $1.99 lb. they have a green shell on the outside that is easy to open and pop out one chickpea. They may take a while to shell but much less time consuming than the Fava bean. They are a brilliant green in color and I just blanch them for a few minutes in boiling water. Drain and toss lightly with olive oil
and sea salt or add and brighten any cous-cous, pasta, green salads, chicken dish... It will be the topic of conversation at the table. There is truly no comparison to the dried or canned chickpeas we are so used to having. The dried and canned have their part too. They are great cooked and ground into a paste for hummus or roasted and spiced and eaten as a snack. Chick pea flour also called gram flour or Besan. This is great for making flat breads, falafel, lightly coating fish before frying or fermented and made into an alcoholic beverage similar to Sake.
When I was on my honeymoon we went to old Nice,France because my mom told me I had to try Socca. We wondered through the Fleur de Marche (amazing outdoor antique market)in Nice and wondered down some narrow streets until we stumbled upon the famous Socca stand. Socca is made with none other that Chickpea flour, olive oil, water and salt. It is basically a chickpea flour crepe. Nutty, buttery and fabulous. The French love to have a dry glass of white wine with their Socca. It was an amazing food memory I will never forget. It just made me think how one ingredient can be used in so many different ways and in so many countries. Lastly, chickpeas are a great source of protein and fiber and help reduce cholesterol.
Who couldn't love the Chickpea!

Hotel Frontenac Yellow Pea Soup

Our family roots reach to Quebec where cold winters inspired this soup. The ingredients are usually on hand in the cupboard. Serve with crunchy croutons dropped in the soup just before serving. You can use either dried yellow peas or dried green peas.

Hotel Frontenac Yellow Pea Soup
Makes 6 Servings

2 cups dried yellow peas
8 cups chicken broth
2 cups carrot, diced
1 cup yellow onion, diced
1 cup smoked ham, diced
1/2 teaspoon allspice
pinch of cloves
salt and pepper to taste
croutons, for garnish

• Place the peas in the colander and rinse under running water. Transfer to a 5 1/2 quart Dutch oven. Add the chicken broth, carrots, onion, ham, allspice and cloves. Simmer for 1 hour. Season to taste with salt and pepper.
• Ladle into soup bowls and top with croutons.

Willie’s Blackberry Crisp

In the Northwest we have 2 varieties of wild blackberries. One we seek out and the other seeks us out- and threatens to take over our garden every year. Both varieties are delicious, they just lend themselves to different uses. The small, coast trailing blackberry, with it’s sweet-tart flavor, is prized for cobblers, pies and jams. The large Himalayan, which is juicy and seedy, is best in crisps, jellies, spritzer base and vinegars. This recipe is a good way to use the larger berries that are so abundant.

Willie’s Blackberry Crisp
Makes 6 servings

Crust Topping:
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 egg, beaten

Blackberry filling:
2 tablespoons all-purpose flour
3/4 cup granulated sugar
4-5 cups fresh or frozen blackberries
1 stick unsalted butter, melted

• Preheat the oven 375˚ F.
• In a medium bowl, combine the flour, sugar and baking powder. Make a well in the center of the dry ingredients and blend in the egg, mixing until crumbly. Set aside.
• To prepare the filling, mix the flour and sugar in a small bowl. Place the blackberries in a large bowl and sprinkle with the flour and sugar mixture. Toss gently to evenly coat the blackberries.
• Transfer berry mixture to a well-buttered 8-inch by 8-inch by 2-inch glass baking dish and sprinkle topping over berries.
• Drizzle melted butter evenly over the crumbly topping. Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 minutes.
  

Grammy's Chutney

Chutney is a sweet and spicy condiment that combines chopped fruits and/or vegetables with added spices. They may be served either cold or warmed, and are excellent over meats.

Grammy's Chutney

11/2 cups sugar
11/2 cups vinegar
1 large onion
1 green pepper
1 garlic clove
1 lime seeded and sliced thin
11/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup raisins

Caponata

The sweet and sour flavors of this braised vegetable condiment make it a nice accompaniment for grilled or roasted meats.

Caponata
Makes 8 Servings

2 eggplants, cut into small dice tossed with 1/2 cup olive oil
4 cloves garlic, finely chopped
1 yellow onion, finely diced
2 red peppers, seeded and cut into 1/4 inch pieces
2 yellow peppers, seeded and cut into 1/4 inch pieces
1/4 cup olive oil
1 cup pimento stuffed green olives, chopped
1/4 cup capers, drained
1/4 cup red wine vinegar
1/4 cup granulated sugar
1-28 ounce can of diced tomatoes in puree

• Spread the oil coated eggplant on a baking sheet and roast at 350˚ for 25 minutes.
• In a Dutch oven over medium-low heat add 1/4 cup olive oil. Sauté the garlic, onion and peppers. Add the olives, capers, vinegar, sugar and tomatoes and turn the heat down to low. Simmer, uncovered, for 15 minutes. Add the roasted eggplant to the tomato mixture and simmer for 15 minutes longer.
• Serve at room temperature.

Normandy Style Seafood Stew

Normandy is one of our favorite areas in France. The abundance of fresh seafood, butter, Calvados and ciders made us just want to go back to our farmhouse and cook. The halibut, scallops and mussels are wonderful with the fennel and Calvados.

Normandy Style Seafood Stew
Makes 8 Servings

11/2 pounds mussels, scrubbed, debearded
1 medium sized yellow onion
1 cup dry white wine
10 sprigs of parsley plus 1/4 cup chopped
2 cups leeks, white and pale green part only, finely chopped
2 cups diced fennel bulb
2 tablespoons butter
13/4 pound halibut fillet, skin removed and cut into 11/2 inch pieces
10 ounces fresh sea scallops
1- 8 ounce bottle clam juice
24 ounces fish stock
4 sprigs fresh thyme
2 bay leaves
1/4 cup Calvados (apple liquor)
1 cup heavy cream

• Combine mussels, 11/4 cup chopped onions, wine, and 6 sprigs parsley in a 6-8 quart Dutch oven; bring to a boil. Cover and cook until mussels open, shaking pot often, about 5 minutes, Using a slotted spoon, transfer mussels to a large bowl to cool (discard any mussels that do not open). Strain cooking liquid into a bowl or large measuring cup; discard onions and parsley in strainer. Add 1 cup water to the mussel broth and set aside.

• Meanwhile, melt butter in the same Dutch oven over medium heat. Add remaining 11/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 8 minutes. Add your reserved mussel cooking liquid, 4 parsley sprigs, clam juice, fish stock, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has been reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 5 minutes. Using a slotted spoon, transfer halibut and scallops to a bowl. Discard parsley sprigs, thyme sprigs, and bay leaves.

• Serve in warm bowls with a crispy baguette and serve with your favorite bottle of white wine.

Keeping your Dutch Oven in Tip-Top Shape!

To ensure a long life for your pot, remember these basic guidelines:

1. Just rinse it out with a little soapy water and a soft sponge. To remove any stuck particles from your Dutch oven, soak the pot in hot, soapy water and scrub with a plastic scouring pad. Never use heavy abrasives or metal scouring pads.
2. On the stove top, cook over low to medium heat. Never use our Dutch oven over high heat for searing,g, or the enamel will crack and chip.
3. Don't leave an empty pot on a hot burner - the enamel will crack.
4. Please take care not to drop or bang your Dutch oven, as the enamel coating can chip. However, shipping does not make it unsafe to use.
5. Dutch ovens are ovenproof; however, the knobs and handles get hot and stay hot! Be careful! Always use two thick oven mitts when handling your pot.